MEXICAN CORN DIP
For tasty make-ahead dip try this recipe. It goes fast at office parties or any gathering. Mildly spicy, it's easy to alter if you want it to have more of a kick. Make sure your corn chips are large enough to scoop up a hearty helping.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture. Cover and refrigerate overnight. Sprinkle with additional green onions. Serve with chips.
Nutrition Facts : Calories 330 calories, Fat 26g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 605mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
FIESTA CORN DIP WITH ROTEL ( PARTY SIZE)
Fiesta Corn dip recipe with whole kernels of corn, green onions, and loads of Cheddar cheese making the perfect easy and cold large party dip. No fail Mexican party dip that every one is sure to LOVE
Provided by Trisha Haas - Salty Side Dish
Categories Appetizer Recipes Dip Recipes
Time 5m
Number Of Ingredients 6
Steps:
- Drain both cans of corn so there isn't extra water in your dip.
- Empty chopped green onions, drained corn, and Rotel tomatoes in a bowl.
- Combine sour cream and mayo, and mix into your corn, onions and tomatoes well.
- It is best to use a spatula to make sure the mayo and sour cream get very combined in the dip.
- Add 2 cups of shredded cheese, but if you like extra cheese, its fine to add up to 1 cup shredded cheese more. (Most people like to use Cheddar in dips, but you can change the flavors by adding Monterrey Jack or Taco Cheeses)
- Refrigerate your Fiesta Corn Dip for up to 4 hours prior to serving to allow the wet ingredients to solidify back together.
- If you mix and serve immediately without getting cold, the dip may still be a little soupy.
- If you DO need to mix and serve immediately, simply add some more cheese to counter balance and make a little thicker.
- Cover corn dip and enjoy for up to 3 days, making sure you stir well prior to serving at later times.
Nutrition Facts : ServingSize 15 people, Calories 211 kcal, Carbohydrate 6 g, Protein 5 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 318 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 12 g
MEXICAN CORN DIP
Make and share this Mexican Corn Dip recipe from Food.com.
Provided by Engrossed
Categories Cheese
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl and serve with tortilla or corn chips.
- Can be chilled 24 hours before serving.
MEXICAN STREET CORN DIP
Great use for sweet summer corn. Serve with tortilla chips.
Provided by Ashley Wellner's Kitchen
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Melt butter in a skillet over medium-high heat. Add corn, jalapeno, and garlic; saute until charred, 8 to 10 minutes.
- Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder. Serve warm.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 15.2 g, Cholesterol 16.6 mg, Fat 8.7 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 141 mg, Sugar 2.4 g
MEXICAN STREET CORN DIP RECIPE BY TASTY
Here's what you need: cream cheese, Lala® Crema, garlic, hot sauce, lime juice, shredded pepper jack cheese, cotija cheese, jalapeño, red onion, fresh cilantro, frozen corn, kosher salt, freshly ground black pepper, chili powder, tortilla chip
Provided by LALA
Categories Lunch
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C).
- Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1-2 minutes, until mostly smooth.
- Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
- Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
- Bake the dip for 30-40 minutes, until bubbling and hot.
- Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
- Serve warm with tortilla chips for dipping.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 17 grams, Fat 36 grams, Fiber 1 gram, Protein 13 grams, Sugar 7 grams
FAVORITE MEXICORN CHIP DIP
A party favorite anytime! This chilled chip dip is more than addicting and satisfying! Not to mention quick and easy to make.
Provided by [email protected]
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 40m
Yield 10
Number Of Ingredients 4
Steps:
- Combine the corn, tomatoes, mayonnaise, and Cheddar cheese in a bowl until well blended. Cover and refrigerate until chilled.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 12.9 g, Cholesterol 20.2 mg, Fat 21.2 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 647 mg, Sugar 3.5 g
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